Preparation:

Step 1: Preheat the Oven

Preheat your oven to 400°F (200°C). This high temperature is key to achieving the crispy texture on the outside of the puffs while keeping the inside soft and fluffy. Lightly grease a mini muffin tin or a baking sheet with cooking spray or oil to prevent the puffs from sticking during baking.

Step 2: Prepare the Mixture

In a large mixing bowl, combine the leftover mashed potatoes, egg, shredded cheddar cheese, grated Parmesan cheese, chopped green onions (or chives), breadcrumbs, salt, and pepper. Use a spoon or spatula to thoroughly mix everything together until all ingredients are evenly incorporated. The mixture should be thick and slightly sticky, so the puffs hold their shape when baked.

Step 3: Form the Puffs

Once the mixture is well-mixed, scoop about a tablespoon of the mixture into each mini muffin cup (if using a muffin tin) or roll them into small balls if you’re using a baking sheet. The mixture should form small, compact mounds, so they bake evenly and turn out golden brown. If you’re using a mini muffin tin, press the mixture into each cup lightly to ensure an even distribution.

Step 4: Bake

Place the mini muffin tin or baking sheet into the preheated oven and bake the potato puffs for 20-25 minutes. You’ll know they’re done when the outside is golden brown and crispy. The cheese should be melted, and the puffs should have a light, airy interior. Keep an eye on them toward the end of the baking time to ensure they don’t over-brown.

Step 5: Serve

Once the puffs are done, remove them from the oven and let them cool for a few minutes. The cheese puffs can be served warm with a side of sour cream, ketchup, or your favorite dipping sauce for added flavor.